There are three parts to it: white wine, lemon juice, and clam juice. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Made it for my family of while at the beach. Easy and delicious! Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). Bought fresh clams, and there was a fight for who got to eat the last one. This Linguine with Clam Sauce feels fancy, but is made from simple pantry staples that won’t break the bank. Stir in … Meanwhile, prep all of the ingredients for the sauce. My family and I made homemade pasta on NYE and then followed your recipe and it was AMAZING! Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Superb! I'd love to know how it turned out! We ordered a bunch of clams and will try your cioppino recipe tomorrow. Excellent meal. The data is calculated through an online nutritional calculator, Everyone raves here about it!! Always salt the pasta water to add flavor to the pasta. When the water comes to the boil, add salt and then the linguine. Well we tried tonight following each of your well-written steps to a ‘T’ and are soooo happy we took the leap. Simmer until reduced a little (by about a third). Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. I sauté the garlic and onion about 2-3 minutes rather than the 30 seconds, before adding the wine and other ingredients. Please let me know by leaving a review below. Cook the linguine according to the packet instructions. LOL. Thin the sauce with 1 tablespoon at a time of reserved pasta water if necessary. Photos of ingredients helped. Will definitely make it again and won’t change a thing. I made a meal for two and it was delicious. Better than any restaurant I’ve had. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes. This field is for validation purposes and should be left unchanged. Get new recipes each week + free 5 email series. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Tasted delicious, and the whole family loved it. I make it almost the same way that you do only I use 4 times the garlic and instead of wine or vermouth I grate some frozen lemon over it just before plating for the acidity. dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note), lemon zest, from 1 lemon, plus more to taste, lemon juice, from 1 lemon, plus more to taste, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Maryland Crab Cakes with Quick Tartar Sauce. Sorry, but it’s my favourite pasta dish and I get very specific.... please, please do not use vermouth!!! Cook the linguine until nearly but not quite ready: you’re going to give them a fractional amount more cooking with the clams and their winey juices. Cook linguine according to package directions. Each time has been better. Add the shallots and garlic and sauté until just golden, about 30 seconds. I also loved the shallots in place of onion…so perfect. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.). Easy to follow. Put the clams to soak in a bowl of cold water while you heat the water for the pasta. I wasn’t a huge LwC sauce fan before this so thank you for opening my eyes (and mouth). I also used up cherry tomatoes and would do that again with about a pint. The flavor of the sauce with the juices from the clams is amazing. Nutrition Information Sprinkle with grated parmesan cheese and toss lightly. Will make again and again!! Every recipe is great! … Recommend this for sure! Also allow the clam sauce to reduce for a few minutes before finishing the linguini in the sauce. In the same pot add 4 tbsp of butter and the minced garlic, saute 1 minute before adding in the fresh spices then dry ones. I halved it and it was perfect for my husband and I plus some extra! Thank you so much for sharing it. Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 … Get all of your ingredients chopped and ready before you start cooking. Add the pasta to the sauté pan with the clams. Dish was absolutely delicious!!! May 25, 2020 by Samantha 4 Comments. Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. This recipe from HOW TO EAT has been adapted for online purposes. Made this for Christmas Eve dinner! This is my absolute favorite meal. This time I’m going to go by the recipe cut back the salt and add anchovies (I use them as a base whenever I saute garlic and onions, TRY IT!) I highly recommend! I fried the red pepper flakes with the shallots and onion because it helps to release the heat, but otherwise I wouldn’t change anything. When ready to serve, add them back to the pasta on a serving platter). Transfer the linguini with clams to a serving dish or bowls and serve. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Nor do I for using linguine in place of the more traditional spaghetti; I prefer, here, the more substantial, more resistant and at the same time more sauce-absorbent tangle they make in the mouth. Definitely will make this again. Heat oil in a large skillet over medium-high … This was insanely, insanely good. Great dish! Washing the clams is key so no grittiness!! Best linguine and clams I’ve had by far. In 2-3 minutes, the clams should be open. Let the clams sit for 20 minutes to an hour. Just made this last night and it was delicious. For my taste, the salt was a little heavy, so next time I’ll start with 1/2 the amount and go from there. We call it “risottare la pasta” because it is the risotto technique. Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Easy and satisfying. I promise they are the easiest thing in the world to cook; once you try it, you’ll wonder what took you so long. I tried it before I added the butter and it was delicious and was also delicioius with the butter but I would suggest you try without first. Cook until heated through. Many, many thanks to you Chef Jenn! You will have the creamiest sauce. Add the clams to the skillet, along with the peperoncino and oregano. I followed this recipe to the letter and all I can say is that I may never eat linguini and clams at a restaurant again…amazing! Sauté garlic in butter until softened, then use a slotted spoon to remove the garlic. This does both at once. I used chopped arugula bc I didn’t have parsley. This was delicious and just like what you would get if you were dining in a good Italian restaurant. My only recommendation would be to remove the clams from the shells after they’ve cooked because they take up too much space and just make it harder to eat. First time making clams and it was so easy plus I added shrimp which was delicious! Delish! Add the wine and bubble for 1 minute, then stir in the tomatoes and bubble again for 1 minute. We can get the clam juice right from the canned clams. Learn how your comment data is processed. But if the pasta needs more cooking, clamp on the lid and give it more time. Add half the parsley, shake the pan to distribute evenly, and turn into a plate or bowl and sprinkle over the rest of the parsley. Oh my ever loving deliciousness. Each orderly step and specific ingredients can be perfectly executed to a wonderful quick meal. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). My wife is not a big fan but had seconds ! If you wanted to serve this as a starter, or a modest lunch, then by all means allow it to stretch to two. Definitely a new favorite! So simple and tasty!!! Made exactly but did 3.5 lbs of clams and between three clam-loving people, we are every single one. And I suggest keeping some water before you drain you pasta, it makes all the difference! A big bowl of this is my favourite solo supper. This is a foolproof and delicious recipe. Discard any clams that do not close their shells or that have cracked or chipped shells. It was a perfect substitute. It’s perfect already. I love recipes in which each ingredient rings clear and this is one of them – a classic! Just pour your spaghetti half cooked into the clams and keep adding water, slowly, and stir until fully cooked. Moaning food. Next, place all of the clams in a bowl and cover them with cool tap water. This recipe was awesome. Didn’t add lemon as I don’t like lemon in my clam sauce I think it needs more oil and less wine. Otherwise drain and douse with a few drops of olive oil. First time I made it, it came out perfect. They are usually sold in a mesh bag because they are alive and need to breathe. Add the clams, stir, then cover and cook for 3-5 minutes until they have opened. I didn’t have linguini so just used fusilli pasta, but all it did was change the presentation. For the wine I used Pinot Grigio and just lemon juice no lemon zest (I didn’t have lemons). Excellent recipe. Discard any unopened clams. Add garlic; saute for 1-2 minutes longer. I particularly liked the advice to cook linguine pre al dente. So, about halfway through the pasta-cooking time, mince or finely slice the garlic. Add bread and pulse several times … Add the pasta … Great recipe, great instruction, and great result!! I used canned chopped clams, 2 cans. Stir in wine and clam liquid; bring to a boil for about 3 minutes to reduce liquid. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. This is a perfect recipe !! Cook the pasta al dente, about 10 minutes. I have already passed the recipe on to others! (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. Built by Embark. So tasty, even my teenage son loved it! The best! Add the pepper flakes, if using. The inclusion of weight as well as quantity count is super helpful. Try and time this so that the pasta’s ready at the time you want to plunge it into the clams. Thank you {%['first-name'] %}.Your comment has been submitted. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Once you’re done, simply sit back and enjoy your linguine with clams and white wine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes. We are making a recipe of yours at least once a week now. People couldn’t get enough of it and are already requesting it again. Stir in parsley. Remove the pan from the heat. You need add nothing. Directions. For this dish, you can do all of the prep and make the clam sauce in the time it takes to boil the pasta, so dinner is done in 30 minutes. Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. I made this an came out PERFECTLY! We used cockles we saw at Costco because they looked just like clams and were in the mesh bag Jenn described. Could I make this recipe with shrimp and lobster? Highly recommend. In a large, heavy saute pan or medium pot, heat oil over medium heat. Tips for Great Linguine with White Clam Sauce. I followed you before your cookbook came out and bought your cookbook as soon as I could and refer to it all the time! Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner. Meanwhile, drain clams, reserving 3/4 cup of the liquid. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Method. I have made this recipe many times. Simple recipe creating a delicious elegant meal. It’s become one of my wife’s favs too. In a pan (which comes with a lid) into which you can fit the pasta as well later, pour the oil, add the garlic, then put on a lowish heat, and fry the garlic gently for a minute, making sure it doesn’t burn. Diamond Crystal salt and 10 cups water to a boil in a large pot. To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed.